China was making tofu from soybeans more than two thousand years ago. But mention it to most Americans and it is “yuk” time. American prejudices for tofu are so strong, most will not taste a morsel. Horror fills faces and complexions turn green.
That’s why we never mention to the beefy McDonald’s, Burger King, Pizza Hut, KFC, cancer and heart attack generations that eat at our house as guests that the ice cream we serve is made from tofu or the chocolate pie is made from tofu or that …
They never know the difference. We reveal the truth after they eat.
When we are in China, I get up early to go the the nearest market that makes fresh soy juice and I buy it without sugar or sweetener added. There is no comparison. It’s warm. It’s fresh. It’s China. It’s different from the genetically altered, American, factory-farmed soy juice sold in American markets. That stuff is “yuk” and I don’t touch it.
There are thousands of foods that humans eat. Most Americans eat about a half dozen. Maybe soy and tofu is the secret explaining why there are more than 1.3 billion Chinese.
And, if you are curious enough to overcome your prejudices, visit one or all of these Websites and Blogs to learn more:
The Chinese invented tofu, but some Americans are reinventing it. I was introduced to Chocolate Tofu Pie at Mother’s Market in Costa Mesa, California. Then I figured out how to make it at home by experimenting.
Ingredients:
Two 10-ounce containers of soft or silken organic tofu
Two four-ounce packages of baker’s, unsweetened chocolate—but use only six of the ounces. This chocolate has no milk or sweeteners added. Use six ounces of the eight.
One bag of malt-sweetened chocolate bits. There are no dairy or refined sugars in this chocolate. Use half of this bag. If you skip this ingredient, add more of the baker’s, unsweetened chocolate.
Agave nectar. This low absorbing sweetener is absorbed into the body slowly.
One package of readymade whole-wheat piecrust (recommended for fiber).
Use one tablespoon of arrowroot for a thickener
Directions:
Mix the tofu in a blender with the arrowroot or another natural thickener.
Heat the chocolate in a pan (double boiler hopefully) until melted and pour into blended tofu and mix.
Add the Agave nectar.
Taste to make sure it is sweet enough and that the bitterness from the baker’s chocolate is gone. Add more Agave if desired. Our daughter enjoys this step the most, since she is the taster.
Blend until it is all one smooth color.
Pour equally into the pie pans.
Put pies in oven at 350 degrees for 30 minutes.
Let pies cool after cooking; put in refrigerator after they are cool.
The pies will be ready the next day.
Note: I usually shop at Whole Foods and Trader Joe’s for the ingredients used in the tofu chocolate pie.
Lloyd Lofthouse is the award-winning author of The Concubine Saga. When you love a Chinese woman, you marry her family and culture too. This is the love story Sir Robert Hart did not want the world to discover.
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If you are interested in a real-life collision between the West and China early in the 19th century, then I highly recommend Sarah Rose’s nonfiction work. You will discover that the British Empire and its merchants were successful, because they were more ruthless and devious than anyone else on Earth.
At its greatest extent, the British Empire was known as the largest in history, and it covered more than thirteen-million square miles (20,921,472 square kilometers), which is about a quarter of the Earth’s total land area, and she controlled more than 500 million people—a quarter of the world’s population.
The English language, which the British Empire spread, is the second most-widely spoken language in the world today—in reality, the standard language of the world.
What financed the brutal expansion of this empire? According to For All the Tea in China, drugs paid for the empire. The British Empire was a thief and the largest drug cartel in human history.
Sarah Rose wrote a fascinating story of Robert Fortune (1812 – 1880) and one of, if not the largest, acts of corporate espionage and theft in history. This nonfiction book is about how the British stole tea plants and the method of producing tea from China and successfully transplanted this industry in India.
For example, if you drink Darjeeling Tea from India, you are drinking a product that was stolen from China by Robert Fortune in the early half of the 19th century.
But there is much more to this story than the theft of tea from the country that may have invented it almost five thousand years ago. In fact, China is considered to have the earliest records of tea drinking, with recorded tea use in its history dating back to the first millennium BCE.
However, first, I want to dispel a misconception I discovered from a two-star Amazon reader review that said, “I was a little skeptical about her comment in the notes ‘As this is a work of popular history, not a scholarly undertaking, I have avoided the use of footnotes and tried to steer clear of mentioning sources in the body of the text. Nevertheless, this is a work of nonfiction …’ “
That unfair review left off the rest of Sarah Rose’s quote that said, “Nevertheless, this is a work of nonfiction, and anything in quotes comes from a letter, memoir, newspaper or other contemporaneous sources.
“I have relied heavily on Robert Fortune’s four memoires (listed at the end of this post), his letters to the East India Company and other company documents housed in the British Library. Over five hundred books and documents were consulted in putting this project together.” (pg. 251, hardcover)
On page 227 of the hardcover, Rose wrote, “By the time the Chinese realized that Fortune had stolen an inestimable treasure from them, it was many years too late to remediate their loss. His theft helped spread tea to a wider world at lower prices.”
In addition, “Tea likewise revolutionized Britain’s capital and banking systems and influenced the rapid growth of trade networks in the Far East. It was instrumental in extending the reach of British colonialism as the empire expanded to include countries such as Burma, Ceylon, East Africa and others where tea could be grown …”
On page 178, we discover, “It was through drug-based commercial enterprises such as the tea and opium trade that Britain became the greatest of all hegemonic empires. The British campaign to sell opium in China was tremendously profitable. … Britain’s all-conquering naval fleet was able to be constantly improved with newly minted capital from the sugar, tea and opium trades. Without opium, the India trade would not have flourished and without India, Britain’s post-Napoleonic global ascendency could well have collapsed.”
However, these few quotes do not do justice to Robert Fortune’s adventure in China. He successfully passed himself off as a citizen of the Qing Empire dressed in mandarin robes. He even had a queue, a braid of hair worn hanging down behind the head, sewn to his scalp and had his head shaved to match the style of the time.
“He eventfully became proficient enough with speaking Mandarin that he was able to adopt the local dress and move among the populous largely unnoticed. By shaving his head and adopting a ponytail, this rather gruff Scotsman was able to effectively blend in. So well in fact, that he was able to enter the forbidden city of Souchow (now Wuhsien) unchallenged.” Source: Planet Explorers.com
Besides being nonfiction loaded with facts, this book was also an adventure and/or spy thriller based on a real person and his mission of intrigue—if caught, he would have been executed. To pull off the biggest heist of all time, Fortune traveled to areas of China that no foreigner had ever visited before, and his only companions were Chinese that he had bribed to work for him.
Today, tea is the most popular drink in the world in terms of consumption. Its consumption equals all other manufactured drinks in the world – including coffee, chocolate, soft drinks, and alcohol – put together. In fact, China is still the leading tea producer in the world: in 2010 China produced 1,467,467 tons (32.5%) compared to second place India at 991,180 tons (21.9%). Third place went to Kenya at 399,000 tons (8.83%).
In addition, consumption of tea in 2010 grew at a faster rate than global production. In the United States alone in 2011, the US tea industry gross revenue through all foodservice and retail outlets was greater than $27-billion (and twelve countries consumed more tea than the US). For a comparison, ticket sales for the US domestic movie market were only $10.28-billion in 2011.
Tea is more popular than Hollywood.
Robert Fortune’s memoirs:
1. Three Years’ Wandering in the Northern Provinces of China, A Visit to the Tea, Silk, and Cotton Countries, with an account of the Agriculture and Horticulture of the Chinese, New Plants, etc., London: John Murray (1847)
2. A Journey To The Tea Countries Of China; Including Sung-Lo And The Bohea Hills; With A Short Notice Of The East India Company’s Tea Plantations In The Himalaya Mountains. With Map And Illustrations, London: John Murray (1853)
3. Two visits to the tea countries of China and the British tea plantations in the Himalaya: with a narrative of adventures, and a full description of the culture of the tea plant, the agriculture, horticulture, and botany of China, London: John Murray (1853)
4. A Residence Among the Chinese; Inland, On the Coast and at Sea; being a Narrative of Scenes and Adventures During a Third Visit to China from 1853 to 1856, including Notices of Many Natural Productions and Works of Art, the Culture of Silk, &c, London: John Murray (1857)
5. Yedo and Peking; A Narrative of a Journey to the Capitals of Japan and China, with Notices of the Natural Productions, Agriculture, Horticulture and Trade of those Countries and Other Things Met with By the Way, London: John Murray (1863)
Lloyd Lofthouse is the award-winning author of The Concubine Saga. When you love a Chinese woman, you marry her family and culture too. This is the love story Sir Robert Hart did not want the world to discover.
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The Huxinting Teahouse has been around for awhile (several centuries–it was restored in 1784). This pavilion was turned into the tea house in 1855. Nice place to stop and have a cup of tea. Go early. It gets crowded.
famous Shanghai tea house on the water
The area in Shanghai around the Huxinting Teahouse is a good place to shop. Many small shops. Do not pay asking price. Be willing to bargain. Start low and meet in the middle. Don’t be too cheap either.
Shopping before it gets crowded.
The following video gives you a musical tour of the sights of Shanghai’s Old District including Yu Yuan Garden and Huxinting Tea House.
Lloyd Lofthouse is the award-winning author of The Concubine Saga. When you love a Chinese woman, you marry her family and culture too. This is the love story Sir Robert Hart did not want the world to discover.
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Note from Blog host — another example of East meets West through business and trade:The Wall Street Journal reported, “Beijing Brews Up Its Own Craft Beers… With the recent opening of Slow Boat Brewery in Beijing, the city’s number of American-style microbreweries officially doubled — to two. Mr. Jurinka and Slow Boat co-founder Daniel Hebert are looking to open a tap room and sell their beer directly to local bars and restaurants… The other brewpub in town is Great Leap Brewing, set in a classic hutong in Beijing’s Gulou neighborhood… Great Leap’s owner, Carl Setzer, has been living in China and Taiwan for eight years… U.S. microbrew beer exports to China hit a record in 2010, with sales reaching $546,000, five times the level just five years ago…”
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Guest Post by Bob Grant — publisher/editor for Speak Without Interruption, an international online magazine.
As I write about my personal experiences in China, I again want to note that they are strictly that—my “personal” experiences. I am certain there are people, who have visited China who could contradict everything that I have, or will write. The products I imported perhaps did not lend themselves to the typical “Sweat Shop” stereotype in terms of the factories that produced them.
However, I never saw or visited any factory that, in my mind, would fit that definition.
If the factories were not what I would call “modern”—they were certainly clean. The employees (factory workers) wore uniforms at most places I visited. They seemed proficient in their work and the products produced, and for the most part, were without quality problems—certainly no different from products produced in other countries.
Most of the factories tended to be in Industrial Parks that were quite large. Usually, the factories were a “small city” into themselves. There was housing provided for the employees on the factory grounds along with areas for recreation. I don’t suppose there was another way of doing it, but I saw a lot of laundry hanging from outside the housing units plus commercial apartments buildings I saw throughout China.
Most factories had certifications that were either the same or similar to those held by US factories. I saw elaborate R&D sections in most of the factories I visited. The office space was usually as modern and pleasant as any I had visited in the US.
A ritual that I truly enjoyed was at every meeting when hot tea was served. Sometimes the owner or general manager had tea to make in their office and other times it was brought in. However, I can’t recall a meeting where tea was not offered.
Being a non-smoker, another ritual I did not enjoy was in almost every meeting I attending most of the parties present smoked. I heard a figure once that 85% of Chinese men smoked. I can attest that this is probably a good estimate. Once inside the office or meeting room, the smoke became quite thick and uncomfortable for me; however, I was their guest and felt I could put up with the discomfort in the course of conducting my business affairs.
I have fond memories of my factory visits and discussions. I think the fact that I came to China, and met with the factory personnel aided my business immensely versus doing business in name only.
Note from Blog host – If you plan to do business in China, I recommend visiting the China Law Blog first.
Lloyd Lofthouse is the award-winning author of The Concubine Saga. When you love a Chinese woman, you marry her family and culture too. This is the love story Sir Robert Hart did not want the world to discover.
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In August 2010, the China Daily reported, “The number of private enterprises reached 7.5 million, accounting for half of China’s gross domestic product, 70 percent of the nation’s technical innovations and 60 percent of its patents.” In addition, “China’s top 500 private companies have surpassed State-owned enterprises in many indicators, especially tax payments and employment creation, according to a report from the All-China Federation of Industry and Commerce.”
In fact, Bloomberg.com says, “Many of the world’s richest self-made women are Chinese,” and Psychology Today.com tells us, “Women own more than 40% of private businesses in China.”
Meet one of those women. Judy Leissner was 24 when she became the CEO and President of 168-acre Grace Vineyard in Shanxi province, south of Beijing after she quit her job at Goldman Sachs.
The first grape-vine plantings were in 1997 and the first vintage in 2001. Judy started the winery because her father liked to drink. Today, Judy produces a quality wine—about 700,000 bottles annually.
Most people do not know that quality wine is produced in China. In fact, Judy has competition since there are about 400 wineries in China.
Judy says there is an opportunity in China to make a lot of money in a short period of time, because the country is developing and growing.
The difference between the wine market in China and the rest of the world is that most drinkers in China must drink because they have to. It’s part of the culture of doing business and developing guanxi.
In an update, Grape Wall of China.com visited Grace Vineyard in September 2011, and Jim Boyce says he visited Grace CEO Judy Leisser. He says, “About a week ago, she sent an email that the wines Grace bottled under screw cap earlier this year are doing fine and, if all goes well with final trials, the winery will switch closures this year for its entry level and premium level wines. Grace’s Premium Chardonnay ranks among the better Chinese wines and is found in top hotels and restaurants in Beijing and Shanghai.”
In addition, in an interview at 24×75.com with Judy Leissner October 17, 2011, she was asked how different the work environment for Grace Vineyard was compared to Goldman Sachs where she worked prior to becoming CEO of the vineyard in Shanxi Province. She said, “Goldman Sachs is a fast-pace, can-do, efficient place.” However, for the winery, she said, “The whole atmosphere was rather sleepy.”
In another question, Judy was asked about social responsibility and what those two words mean. She responded with, “We guarantee our growers basic income… Grace is a perfect example of an environmentally friendly and sustainable business. We provide many jobs for people from nearby villages.”
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Lloyd Lofthouse is the award-winning author of The Concubine Saga. When you love a Chinese woman, you marry her family and culture too. This is the love story Sir Robert Hart did not want the world to discover.
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Sometimes I wonder about the sanity of most Americans. It seems they will drink or eat anything that arrives on an attractive plate or in a fancy bottle. I read a piece recently that said Lindsay Lohan and other Hollywood types like Madonna, Kirsten Dunst and Halle Berry are into this new (but old) synergy drink called Kombucha.
No one knows for sure where this fermented tea originated but recorded history says it started in Russia during the late 19th century.
However, promotional material says the drink comes from ancient China or Japan. In fact, some say that kombucha, known as Godly Tsche, dates back to the Qin Dynasty (221-206 BC) and was “a beverage with magical powers enabling people to live forever”. Since the first emperor, Qin Shi Huangdi, didn’t live forever, we can discount that claim.
I asked my wife about this tea and she said that as a child she saw it being fermented and that the stuff floating around inside the jar reminded her of dead cockroaches.
Once someone like Pepsi or Coke gets hold of something old like this there is no telling what kind of chemicals will be added. If you want to make this tea, click Kombucha Tea for the home brew recipe.
If you believe the health claims of this tea, you may want to learn about the Chinese “Chong Cao“. Remember, the Food and Drug Administration (FDA) hasn’t evaluated any of these claims.
Lloyd Lofthouse is the award-winning author of The Concubine Saga. When you love a Chinese woman, you marry her family and culture too. This is the love story Sir Robert Hart did not want the world to discover.
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After the “Puer” tea is ready, the journey begins.
For the Pu’erh that I buy, Emperor’s Pu’erh, it leaves Yunnan, reaches China’s coast and then crosses the Pacific to end on a shelf at a Whole Foods Market. However, before that, for centuries, Puer tea traveled to Tibet and China’s capital for the Emperor.
CCTV 9 Travelogue – Tea and Horse Road – Part 1 1/2
Most people have heard of or read about the Silk Road from China to Europe. I’m sure that few have heard of the Ancient Tea Horse Road, which I discovered in the May 2010 issue of National Geographic magazine.
CCTV 9 Travelogue – Tea and Horse Road – Part 1 2/2
Legend says that tea from China arrived in Tibet as early as the Tang Dynasty (618- 906 A.D.). After that, the Chinese traded tea for horses, as many as 25,000 horses annually.
CCTV 9 Travelogue – Tea and Horse Road – Part 2 1/2
But that isn’t what struck me the most about the piece. It’s the example that demonstrated why the peasants loved and possibly worshiped Mao Tse-Tung.
CCTV 9 Travelogue – Tea and Horse Road – Part 2 2/2
For more than a thousand years, men fed their families by carrying hundreds of pounds of tea on their backs across rugged mountains into Lhasa. Some froze to death in blizzards. Others fell to their deaths from the narrow switchbacks that climbed into the clouds.
CCTV 9 Travelogue – Tea and Horse Road – Part 3 1/2
This all ended in 1949 when Mao had a road built to Tibet and farmland was redistributed from the wealthy to the poor. “It was the happiest day of my life,” said Luo Yong Fu, a 92-year-old dressed in a black beret and a blue Mao jacket, whom the author of the National Geographic piece met in the village of Changheba.
CCTV 9 Travelogue – Tea and Horse Road – Part 3 2/2
Before ending the four posts on Puer [Pu'erh] tea and moving on to Kombucha Fermented Tea in Post 5, Numi Organic tea, Emperor’s Pu’erh, the one I buy at Whole Foods, says, “These old-growth rare Pu’erh trees are communally owned by the local villagers who pick them for their livelihood, ensuring that they continue to grow for generations to come… Pu’erh is an ancient healing tea picked from 500-year-old organic wild tea trees in Yunnan, China. Pu’erh has more antioxidant than most green teas.”
Lloyd Lofthouse is the award-winning author of The Concubine Saga. When you love a Chinese woman, you marry her family and culture too. This is the love story Sir Robert Hart did not want the world to discover.
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The fermentation of “Puer” tea demands a perfect mix of water, moisture and air. This provides the conditions for the development of microbes and the necessary fermentation.
The fermentation of broad leaf “Puer” tea produces a substance called theaflavin often called the soft-gold of tea.
Clinical experiments show that theaflavin reduces blood fat and cardiovascular disease among other benefits.
In animal experiments, the mice fed theaflavin had their blood fat reduced by 30% compared to the control group’s 10% blood fat reduction.
Due to the process of producing “Puer”, the tea may be stored as long as a century without losing its flavor or health enhancing benefits.
The 110 days of fermentation for “Puer” is important to achieve the best flavor and enhanced, health benefits—the time must not be shortened. The temperature and humidity must also be stable and many warehouses are built partially underground to achieve this.
I’ll bet you didn’t know much about the process the tea you may be drinking went through before filling your cup. The process to produce Puer tea represents almost two thousand years of China’s tea culture.
“Puer” got its name because it used to be sold in a town by the same name.
Lloyd Lofthouse is the award-winning author of The Concubine Saga. When you love a Chinese woman, you marry her family and culture too. This is the love story Sir Robert Hart did not want the world to discover.
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Puer tea is mellowed by aging, the period by which it is transported and stored.
The largest, tallest tea trees in the world grow in the mountains of Yunnan. This region also produces black, green, Oolong and other kinds of tea.
The leaves for “Puer” tea are divided into three sizes and the largest contain more of the health benefits attributed to “Puer” tea.
For centuries, the process of making tea from picking, to washing, to boiling, mixing, pressing, clustering, baking, and packing has been improved to enhance the flavor of the tea.
Chinese Puer tea – Part 2/3
Dao Linyin, the governor of Xishuangbanna Dai Autonomous region in China says, “Puer tea contains many vitamins. Very few Puer drinkers get high blood pressure.”
Standards for selecting the thickest broad leaves for “Puer” tea means only about 30% of the tea leaves that are picked pass inspection to be processed into the final product. This selection process is important because the wrong leaves will have a negative impact on the fermentation process.
The fermentation step in the process of producing “Puer” tea takes 110 days.
Lloyd Lofthouse is the award-winning author of The Concubine Saga. When you love a Chinese woman, you marry her family and culture too. This is the love story Sir Robert Hart did not want the world to discover.
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My weekend cup of Numi Organic Pu’erh teareaches back into China and Tibet’s history almost two thousand years. The journey this tea takes starts in China’s Southwest Yunnan province along the border of Laos and Vietnam.
There are several varieties of tea — white, black, scented and green to name a few.
The mountainous region of southwest China in Yunnan Province produces a special tea called “Puer”.
The custom with “Puer” is to pick new tea and drink old tea. This refers to a practice unique for “Puer” tea of aging the tea in storage to obtain the unique flavor.
In addition, modern science has recognized “Puer” for its health benefits beyond black tea.
Chinese Puer tea – Part 1/3
In 225 A.D., when China was divided into the three kingdoms of Wei, Shu, and Wu, the prime minister of Shu led a military expedition to Yunnan.
Historical records say that many of the Shu troops came down with eye diseases. After they drank the boiled tea, it is believed that the troops were cured.
The leaves came from a tea tree in Yunnan. Over time, tea drinking for health benefits became a tradition in other areas of China including Tibet.
There is an old saying in Tibet. “Better three days without food than a day without tea.” Historical records show that Tibetans started drinking tea during the Tang Dynasty (618-906 AD) in 641.
Tibet does not grow tea trees, so the famous Tea Horse Road from Tibet to Yunnan was opened. Over the centuries, tens of thousands of horses were traded with China for tea.
In the early 19th century, Emperor Daoguang named “Puer” tea as a “Divine Tribute to the Kingdom of Heaven”.
Lloyd Lofthouse is the award-winning author of The Concubine Saga. When you love a Chinese woman, you marry her family and culture too. This is the love story Sir Robert Hart did not want the world to discover.
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Posted by Lloyd Lofthouse 
